Wheat Free Garlic-Style Butter Crab Legs
Steamed snow crab legs draped in a glossy, garlicky butter sauce feel like a restaurant splurge you pulled off entirely in your own kitchen. The sauce builds in layers — softened scallion greens, white wine reduced until concentrated, then butter swirled in one tablespoon at a time until the whole thing turns silky and emulsified. Smoked paprika and red pepper flakes give it a gentle heat, while lemon zest and fresh juice keep everything bright and balanced. Crab dishes like this are naturally a great fit for anyone avoiding wheat, since there's no flour, breading, or thickener anywhere in the recipe — just clean, bold ingredients doing all the work. Garlic-infused oil carries that deep savory backbone without any of the store-bought sauce uncertainty that can come with pre-made seafood seasonings. A final shower of flat-leaf parsley makes it look as impressive as it tastes. Serve it straight from the skillet with lemon wedges and something to soak up every last drop of that sauce.
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Learn more →Ingredients
4 servings
For the crab
- 3 lb snow crab legs, thawed if frozen
For the butter sauce
- ¼ cup garlic-infused oil
- 4 tbsp unsalted butter
- ½ cup dry white wine
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 4 scallion green tops, thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot with about 2 inches of water and bring to a boil over high heat. Set a steamer insert or colander above the water. Arrange the crab legs in the steamer in a single layer (work in batches if needed), cover tightly, and steam for 5–6 minutes, until the shells are heated through and the meat is opaque and hot at the thickest joint.
- 2
While the crab steams, heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and bright green, about 1–2 minutes.
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